This is #3 in the list of “13 Classics for a Retro Ladies Bridge Lunch” in my book, Bridge Table or What’s Trump Anyway? The Frosted Sandwich Loaf is a long loaf (square) of white bread, sliced horizontally into three (or four) slices, filled with 2 or 3 different fillings, then frosted with softened cream cheese, and tinted as desired to coordinate with your bridge party’s theme.
I have blogged already in (issue #3) of a frosted sandwich loaf featured in Della Lutes’ 1930’s classic cookbook, Bridge Food for Bridge Fans. As late as 1959, Betty Crocker’s Guide to Easy Entertaining featured her Elegant Sandwich Loaf as ideal for a 50s ladies lunch, which is how come it’s included in my list of ladies lunch classics. Here’s her recipe for what I think is an appealing combination of fillings.
Slice a long, unsliced loaf of slightly frozen bread into four lengthwise slices. Spread one side of three slices with whipped butter. Place first slice, buttered size up, on the serving platter, then 2d etc.
1. First layer: shrimp salad–1 1/3 cups of chopped shrimp, a chopped hard-cooked egg,
2 tablespoons of lemon juice, salt/pepper, 1/4 cup of mayonnaise
2. Second layer: cream cheese filling–small package of cream cheese, 3/4 cup each of
chopped pecans and crushed pineapple that has been drained well AND blotted
with a paper towel
3. Third layer: chicken salad–1 cup of finely chopped chicken, 8 slices of crisp crumbled
bacon, 1 tablespoon of chopped pimiento, salt/pepper, 1/4 cup of mayonnaise
Frost withtwo 8-ounce packages of cream cheese that’s been softened with 1/2 cup of cream and tinted pale green. Garnish with paper-thin slices of cucumber down the center of the loaf, and chill for at least three hours.
Ever hear the expression, “That’s the greatest thing since sliced bread!”?? Occurs to me would be a problem today to find a long loaf of packaged unsliced sandwich bread at the supermarket. Bakery shop might provide it if asked.